Name: Risotto Milanese
Ingredients: 5 cups Chicken Stock; 1 pinch Saffron Threads; 1/2 cup Onion (Minced); 3 tbsp Olive Oil; 2 tbsp Prosciutto (Finely diced); 1.5 cups Arborio Rice; 1/4 cup White wine (Marsala or dry white); 1/4 cup Grated Parmesan Cheese; 1/2 tsp Pepper; 2 tbsp Unsalted Butter

Risotto Milanese

Cuisine

Italian

Servings

Ingredients

5 cups Chicken Stock
1 pinch Saffron Threads
1/2 cup Onion Minced
3 tbsp olive oil
2 tbsp Prosciutto Finely diced
1.5 cups Arborio Rice
1/4 cup White Wine Marsala or dry white
1/4 cup Grated Parmesan Cheese
1/2 tsp Pepper
2 tbsp Unsalted Butter

Cuisine

Italian

Servings

Ingredients

5 cups Chicken Stock
1 pinch Saffron Threads
1/2 cup Onion Minced
3 tbsp olive oil
2 tbsp Prosciutto Finely diced
1.5 cups Arborio Rice
1/4 cup White Wine Marsala or dry white
1/4 cup Grated Parmesan Cheese
1/2 tsp Pepper
2 tbsp Unsalted Butter

Instructions

Bring stock to a boil and crumble in saffron
In large skillet, heat oil and add onion and prosciutto and cook for 2 minutes
Add rice and stir well
Add wine and cook until wine has evaporated
Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
Stir in butter and serve immediately

Recipe Notes

Can sub the chicken stock with 2.5 cups canned broth diluted in water

Curried Chicken Moghlai

Servings

Ingredients

4 pounds Boneless Chicken Breast Halves Skinless
Salt
Fresh Ground Pepper
1/4 cup All Purpose Flour
1 stick Unsalted Butter
5 Onions Finely chopped
6 cloves garlic Minced
1 tbsp Fresh Ginger Finely grated
1/2 tsp Ground Cumin
1/2 tsp Cumin Seeds
1/2 tsp Turmeric
1/2 tsp Caraway Seeds
Cayenne Pepper
35 ounces Italian Peeled Tomatoes One can
2 cups Canned Low Sodium Chicken Broth
3 cups Sour Cream
1/2 cup Light Brown Sugar Packed
1 tbsp Tomato Paste
1 tsp Crushed Red Pepper
1 tsp Saffron Threads
1/2 tsp Ground Cardamom
1/4 tsp Ground Cloves
1/4 tsp Nutmeg Freshly Grated
Fresh Corriander
Cooked Basmati Rice

Servings

Ingredients

4 pounds Boneless Chicken Breast Halves Skinless
Salt
Fresh Ground Pepper
1/4 cup All Purpose Flour
1 stick Unsalted Butter
5 Onions Finely chopped
6 cloves garlic Minced
1 tbsp Fresh Ginger Finely grated
1/2 tsp Ground Cumin
1/2 tsp Cumin Seeds
1/2 tsp Turmeric
1/2 tsp Caraway Seeds
Cayenne Pepper
35 ounces Italian Peeled Tomatoes One can
2 cups Canned Low Sodium Chicken Broth
3 cups Sour Cream
1/2 cup Light Brown Sugar Packed
1 tbsp Tomato Paste
1 tsp Crushed Red Pepper
1 tsp Saffron Threads
1/2 tsp Ground Cardamom
1/4 tsp Ground Cloves
1/4 tsp Nutmeg Freshly Grated
Fresh Corriander
Cooked Basmati Rice

Instructions

Coarsely crush tomatoes with their liquid
Season chicken breasts on both sides with salt and black pepper and coat lightly with the flour, shaking off the excess
Melt 4 tablespoons of the butter in a large skillet
Add 6 chicken breasts and cook over moderately high heat, turning once, until golden. Repeat with remaining breasts
Melt remaining 4 tablespoons butter in skillet
Add onions and cook over moderate high heat until softened
Stir in the garlic and ginger and cook until slightly softened, about 3 minutes
Add ground cumin, cumin seeds, turmeric, caraway seeds and 1/4 teaspoon cayenne and cook for 1 minute
Stir in crushed tomatoes with their liquid and the chicken stock
Transfer to an enabled cast iron casserole
Add chicken to the casserole and bring to a simmer over a low heat, 10 minutes
Stir in the sour cream, brown sugar, tomato paste, crushed red pepper, saffron, cardamom, cloves and nutmeg
Cover and cook over low heat for 30 minutes
Uncover and cook, stirring occasionally, until the chicken is tender and sauce is thickened, about 45 minutes longer
The sauce will not be completely smooth. Season with salt and cayenne

Recipe Notes

You can freeze, making sure to place plastic wrap on top of the sauce before placing lid on plastic container